A sweet, chewy but tender treat from Hawaii, butter mochi is one of my favorite things to bake. The batter is simple, the process is straightforward, and the results are delightful. It features using Japanese glutinous rice flour called mochiko, with roots stemming from a Goan dessert called bebinca. This special dessert was so well-liked that it traveled from one former Portuguese colony to the next, landing its way in Hawaii and the Pacific, where a large influx of Portuguese immigrants arrived in the late 19th century.
This recipe offers two options for topping: with shredded coconut,